1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 1/2 cups cooked long-grain and wild-rice blend (such as Uncle Ben's)
1/2 cup tub-style light cream cheese
Parsley sprigs (optional)
How to Make It
Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.
Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.